- Prep: 15 min
- Cook Time: 1 hr 50 min
- Total: 2 hr 5 min
- Serving: 8
Basque Lamb Stew is a hearty combination of meat, beans and macaroni in a herbed tomato gravy.
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 1 garlic clove, crushed
- 1 pound lamb for stew, cut into 1 inch chunks
- 1, 28 ounce can tomatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon rosemary, crushed
- 1, 8 ounce package elbow macaroni
- 4 large carrots
- 1, 10 ounce package frozen Brussels sprouts, slightly thawed
- 1, 15 to 20 ounce can red kidney beans
- 1 tablespoon flour
- In 5 quart Dutch oven over medium heat, in hot oil, cook onions and garlic until tender, stirring occasionally. With slotted spoon, remove mixture to small bowl.
- In drippings remaining in Dutch oven over medium-high heat, cook lamb until browned on all sides. Return onion mixture to Dutch oven; stir in tomatoes with their liquid, salt, pepper, rosemary, and 2 1/4 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes.
- Meanwhile, cook macaroni as package directs; drain.
- Cut each carrot crosswise in half; cut each half lengthwise into 4 pieces; add to simmering liquid in Dutch oven. Cover and cook 30 minutes.
- About 15 minutes before carrots are done, cut each Brussels sprout in half; add to stew; cover and cook until meat and vegetables are tender. Skim off fat from liquid in Dutch oven.
- Add cooked macaroni and kidney beans with their liquid to stew. In cup, stir flour and 2 tablespoons water; stir into liquid in Dutch oven. Cook, stirring constantly, until liquid is slightly thickened and macaroni and beans are heated through.